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Creamy Yellow Squash Soup

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Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the season’s produce. Ready to serve in around 30 minutes, it’s perfect to serve for lunch or a sit-down appetizer.

Yellow squash soup served in two white bowls.

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Yellow squash are starting to appear in stores, and this is one delicious recipe to really make the most of them.

This simple soup is so light and fresh tasting, and seasoned with garlic, nutmeg and thyme. Even better it’s all made in one pot and ready to enjoy in around 30 minutes.

Made with natural and healthy ingredients, this soup is easy to make vegetarian or vegan, and it’s a tasty way to get some veggies into your families’ diet!

Be sure to try my Roasted Tomato Basil Soup and sauteéd yellow squash too!

How to make yellow squash soup

  • Gather your ingredients.
Ingredients to make the soup.
  • Melt butter in a large heavy bottomed pot over medium heat. Add onions and garlic and sauté for 5 minutes, or until the onions have softened.
Sautéing the onions on a pan.
  • Add squash, thyme, nutmeg and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.
Cooking the squash and spices in a pan.
  • Add broth and increase the heat to medium high and bring mixture to a boil. Allow mixture to boil for about 10 minutes, until squash is softened.
Broth added to the soup.
  • Remove from heat and add contents to a blender. Blend until smooth.
The soup blended smooth in a stand blender.
  • Add in heavy cream. (Salt and pepper to taste)
  • Serve and enjoy.
Close up of three croutons on top of the soup and a drizzle of cream.

How long does it keep?

This soup is so great for meal prep throughout the week, so feel free to make a bigger batch! Once cooled, transfer the soup into an airtight container and it will keep well in the fridge for 4 to 5 days.

Reheat the soup on the stovetop on a medium heat, stirring occasionally til heated through. Alternatively, you can heat it through in the microwave for about 3 minutes, stirring halfway.

Can you freeze it?

Yellow squash soup makes for a great freezer meal and will keep well for up to 3 months. Just place the cooled soup into a container, or individual portions in ziplock bags. Thaw the soup in the fridge overnight before reheating.

Serving

This soup is perfect to serve as a light lunch, or as a sit down appetizer before a main meal. Drizzle each bowl with a little cream, some freshly baked croutons and a few fresh thyme leaves and you are good to go. For a fuller meal, serve it up with a cornbread muffin or crusty bread.

Yellow squash soup drizzled with cream and topped with croutons.

Recipe Variations

This yellow squash soup is delicious as it is, but there are a few easy swaps you can make to suit your tastes.

  • Make it vegetarian by using vegetable broth in place of chicken broth.
  • Make it vegan by using a plant based cream.
  • Use other herbs like parsley or rosemary.
  • If you want to add in some extra veggies, carrots would be a great choice!

Recipe Notes and Tips

  • Please be careful when blending hot soups. Ensure your blender is capable of blending hot soups and don’t fill the blender more than halfway.
  • An immersion blender can also be used. I find the soups to be a little more creamy when a standing blender is used.
  • Make the soup in a heavy-bottomed pot or dutch oven. They distribute the heat more evenly so your soup is less likely to catch.
Yellow squash soup served in a white bowl with croutons.

More Soup Recipes

Yellow Squash Soup

Simple and easy to make, this delicious yellow squash soup is the perfect way to make the most of the seasons produce. Ready to serve in around 30 minutes, it's perfect to serve for lunch or a sit down appetizer.
Course Soup
Cuisine American
Keyword easy squash soup recipe, How to make squash soup, yellow squash recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 148kcal
Author Tanya

Ingredients

  • 3 Tbsp unsalted butter
  • ½ cup chopped sweet onion
  • 2 garlic cloves chopped
  • 4 medium yellow squash ends removed and chopped
  • ½ tsp dried thyme
  • ¼ tsp ground nutmeg
  • ¼ tsp kosher salt or to taste
  • 2 cups chicken broth vegetable broth
  • 2 Tbsp heavy cream
  • Pepper to taste optional

Instructions

  • Melt butter in a large heavy bottomed pot over medium heat. Add onions and garlic and sauté for 5 minutes, or until the onions have softened.
  • Add squash, thyme, nutmeg and salt and stir and continue to cook for an additional 10 minutes, stirring occasionally.
  • Add broth and increase the heat to medium high and bring mixture to a boil. Allow mixture to boil for about 10 minutes, until squash is softened.
  • Remove from heat and add contents to a blender. Blend until smooth.
  • Add in heavy cream. (Salt and pepper to taste)
  • Serve and enjoy.

Notes

Please be careful when blending hot soups. Ensure your blender is capable of blending hot soups and don’t fill the blender more than halfway.
An immersion blender can also be used. I find the soups to be a little more creamy when a standing blender is used.
Use vegetable broth in place of chicken broth if you prefer.

Nutrition

Calories: 148kcal | Carbohydrates: 9g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 585mg | Potassium: 647mg | Fiber: 2g | Sugar: 5g | Vitamin A: 772IU | Vitamin C: 43mg | Calcium: 53mg | Iron: 1mg
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Although myforkinglife.com attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will myforkinglife.com be responsible for any loss or damage resulting for your reliance on nutritional information.

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